Ready for a restaurant-quality meal that feels like a warm hug in a bowl? This Creamy Shiitake Beef Sirloin is the ultimate comfort food, made incredibly simple thanks to the magic of the Instant Pot. We’re talking tender, melt-in-your-mouth bites of sirloin, swimming in a luxuriously creamy sauce packed with the earthy, umami flavor of shiitake mushrooms and savory bacon. It’s a rich, decadent dish that comes together in under an hour, making it perfect for a busy weeknight when you’re craving something special. Get ready to impress your family (and yourself!) with this unforgettable recipe.
Ingredients
• 2 lbs / 900g beef sirloin, cut into 1-inch bite-sized pieces
• 1 cup / 100g Shiitake mushrooms, chopped
• 5 slices / 140g bacon, chopped
• 1 cup / 150g pearl onions, chopped
• 3 cups / 720ml beef broth
• 1 cup / 240ml heavy cream
• 1 tbsp / 14g butter
• 1 tsp / 6g salt
• 1 tsp / 2g black pepper, freshly ground
• 1 tsp / 1g fresh sage, finely chopped
• 1 tsp / 1g fresh thyme, finely chopped
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Add the chopped bacon and cook until crisp, stirring occasionally, for about 3-4 minutes. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pot.
3. Add the butter to the pot and let it melt. Add the chopped shiitake mushrooms and pearl onions, and sauté for 5-7 minutes until they are softened and lightly browned. Remove the mushroom and onion mixture from the pot and set aside.
4. Add the sirloin pieces to the pot, season with salt and pepper, and sear for 2-3 minutes per side until a brown crust forms. Work in batches if necessary to avoid overcrowding the pot.
5. Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to deglaze and lift any flavorful browned bits.
6. Secure the lid and set the steam release handle to the ‘Sealing’ position. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 25 minutes on high pressure.
7. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the valve to the ‘Venting’ position.
8. Once the pin has dropped, open the lid. Stir in the cooked mushroom mixture, the reserved crispy bacon, and the heavy cream.
9. Press the ‘Sauté’ button again and bring the sauce to a gentle boil. Stir in the fresh sage and thyme, and let it simmer for 5-10 minutes, or until the sauce has thickened to your liking. Turn off the pot and serve immediately.
Nutritional Information
• Per Serving
• Calories: 431
• Total Fat: 18.8g
• Net Carbs: 5.9g
• Protein: 55.1g
• Fiber: 1.5g
Pro Tips
• For an extra-rich flavor, sear the beef in batches. This ensures each piece gets a beautiful brown crust without steaming, which locks in the juices and adds depth to the sauce.
• If your sauce isn’t as thick as you’d like after simmering, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Slowly whisk it into the simmering sauce until it reaches your desired consistency.
• This dish is fantastic served over creamy mashed potatoes, buttery egg noodles, or fluffy white rice to soak up every last drop of the delicious sauce.
FAQ
Q: Can I use a different cut of beef for this recipe
A: Yes, while sirloin is excellent for its tenderness, you could substitute it with beef chuck or round steak. You may need to adjust the pressure cooking time slightly; chuck roast might need a few extra minutes to become tender.
Q: What can I use instead of shiitake mushrooms
A: Absolutely. Cremini or baby bella mushrooms are a great substitute and will provide a similar earthy flavor. You could also use white button mushrooms, though the flavor will be milder.
Q: What should I serve with this creamy beef sirloin
A: This dish is fantastic served over creamy mashed potatoes, buttery egg noodles, or fluffy white rice. For a lower-carb option, try serving it with cauliflower mash or zucchini noodles to soak up every last drop of the delicious sauce.
Q: How do I thicken the sauce if it’s too thin
A: If your sauce isn’t thick enough after simmering, you can create a slurry. Simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly whisk it into the simmering sauce in the Instant Pot until it reaches your desired consistency.
